This pitaya powder pancakes are vegan, gluten-free, wheat-free, and naturally pink.

  • 20 minutes
  • 3 servings
  • 514 calories

Ingredients

  • 250g of plain flour (I use gluten-free)
  • 1 & 1/2 tablespoons of baking powder
  • 2 tablespoons of golden caster sugar
  • 1/4 teaspoon of salt
  • 2 teaspoons of Pitaya powder
  • 300ml almond milk (unsweetened)
  • 3 tablespoons of oil (light olive oil)
  • Coconut Whip
  • Fresh pitaya

Instructions

  1. Add the flour, baking powder, sugar, salt and pitaya powder into a bowl and mix.
  2. Pour in the dairy-free milk and oil and combine until smooth. Set aside for 5 minutes.
  3. Heat a tablespoon of oil in a frying pan. Spoon the batter into the pan, about 2 tablespoons at a time.
  4. Allow the edges of the pancake to turn golden then flip.
  5. Once both sides are golden in colour, serve.
  6. Stack the pancakes with coconut whip and top with fresh pitaya

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